j: you smell like potato chips.
m: because i ate them. it’s better than smelling like old people because i can’t say that i ate those.
(fair enough.)
Category Archives: posts by j
tiny spoon tiny tupperware
life just doesn’t get any better than this.
avocado toast
m is on an avocado toast streak and she doesn’t even like avocados. after 2 other tastes, at corner door and superba food and bread respectively, m was in the mood to try it at home. she made a mustard vinaigrette with violet mustard and tossed it with the baby arugula. then she added mozzarella, radish slices, jalapeno slices, cilantro sprigs, and chunky avocado on a WF french loaf slice. lastly, we sprinkled black lava sea salt on the avocado and then again on the very top. total money.
green chorizo tacos
INGREDIENTS
1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
⅛ teaspoon whole cumin seeds
½ teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
¼ cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt
PREPARATION
Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
multigrain pancakes
m woke up interested in multigrain pancakes and i found a food network recipe *and* i had all of the ingredients. how many times do you have all *13* ingredients? (not often. substitutions usually occur.) substitutions occurred anyway: the coach’s oats made it crunchy, i added extra lemon zest, i used whole grain white wheat flour instead of whole wheat flour, i used dark brown sugar instead of light (i had unopened light and just didn’t feel like opening it. i frequently substitute one for the other with impunity.), i used 2% milk, and i used coconut oil (in solid form as it’s 65 degrees in the house). and i folded it too much.
free santa monica parking
i spent an overcast morning taking photos of the “tornado” for work. i initially thought the overcast day was unfortunate but i had full sun yesterday so today’s clouds provided variety and an overcast sky is always a softbox so it could be much worse. maybe i’ll post some photos later since i have some artsy fartsy ones.
i just couldn’t resist taking a quick candid of our pip and the free parking i got oceanside(-ish) this morning because our car is *awesome*. and, yes, there’s a silver pip 2 cars ahead also getting free parking.
chef’s table featuring n/naka
we just finished watching episode 4 of chef’s table which features niki nakayama and n/naka. and i want to tell the whole world about this series and this episode but i i’m selfish because once i do that, i’ll never get a table again.
plug-in prius
this morning, i bragged about how i see PIPs all the time: “5 a day!” but then i realized i was exaggerating so i amended my statement to be: “i can say with confidence that i see 3 a day, no matter the distance i drive.”
by the time i arrived home from my round trip to santa monica (6.9 miles), i had seen 3 and i still haven’t driven the 55 miles to work and back.
chevy volt – where are you?
stovetop popcorn
now i can’t eat it any other way. m uses pop secret kernels and about 4-4.5 on our stove’s biggest burner.
new coffee table
it arrived!
look what i found when pulling out the matisse serigraph!
flattening the art after painfully and painstakingly cleaning both sides of the glass and rearranging the drawers!
